Probably Due To Network Congestion

Making Belgian Candy Sugar

Posted on: July 22, 2010

I used the guide from here http://oz.craftbrewer.org/Library/Metho … andy.shtml I’ll have a go with some more white sugar and try and get a really deep red.
500g of White sugar simmered at 127-135c with enough water to make a thick syrup and a good healthy pinch of citric acid for about 20 mins to gain some colour.
Image
This is half n half white sugar & muscovardo… we’ve just been eating it like toffee 😉
Image
I used a silicone baking sheet draped over a couple of pie tins, much better than grease-proof paper
Image
I shall have another go with just White sugar another day and see how dark I can make it, maybe add it to a Stout or a dark Belgian Ale 🙂

Advertisements

1 Response to "Making Belgian Candy Sugar"

Nice work. Let us know how it turns out in the brew.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Vital Stats

  • 213,021 hits

Books worth a read

Suggested Sites

Historical Data

Podcast & Feeds

QR Code

qrcode

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,701 other followers

%d bloggers like this: